After making 8 different batches of banana and egg pancakes, it turns out simplest is best. You can make the easiest and tastiest two ingredient pancakes with one mashed banana and one egg.
Two Ingredient Pancakes
Pancakes generally call for quite a few ingredients: flour, milk, eggs, baking powder, and more. However, you can make two ingredient pancakes with only banana and egg.
Honestly, these don't taste anything like traditional pancakes, and you'll be disappointed if you're expecting carby fluffiness. Instead, these two ingredient banana pancakes taste dense, moist, and custardy, like the inside of a piece of French toast. You can jazz up this quick and easy recipe for breakfast or dessert.
I made 8 different batches with varying eggs. There weren't substantial differences between batches, so you should just make two ingredient pancakes with 1 mashed banana and 1 egg. You only need 1 bowl, and you don't end up with any awkward egg parts.
- 1 teaspoon of oil for cooking
- 1 banana
- 1 egg
- In a medium bowl, thoroughly mash the banana with a fork.
- Crack in the egg, and mix to combine.
- Heat up the oil in a medium pan over low heat.
- You should make around 4 pancakes each batch. Add about 1 spoonful of batter for each pancake. Cook each batch of pancakes for about a minute.
- Then, flip the pancakes over to cook the other side. Cook this side for about a minute.
- Re-coat the pan for each batch of pancakes.
- Serve two ingredient pancakes immediately. Leftovers keep well in the fridge for a few days.
- Banana: Provides sweetness. I suggest using a perfectly ripe banana instead of an overripe banana so that the two ingredient pancakes are not overly sweet. Perfectly ripe bananas are also starchier, so the pancakes have a better texture.
- Egg: Provides structure and custardy flavor. Per 1 banana, you can use 1-2 egg whites, 1-2 egg yolks, or 1-2 eggs.
- Add-ins: Add 1/4 teaspoon of baking powder or baking soda for fluffiness.
Step by Step Photos
Two ingredients pancakes aren't difficult to make. However, messing up any of the steps gives you pretty unpalatable results, so be careful!
If you like banana French toast, you'll love these quick and easy pancakes. If you're looking for an easier recipe with these ingredients, eat the banana and pan poach the egg.
In a medium bowl, thoroughly mash the banana with a fork. If you don't, you'll end up with scrambled eggs with banana chunks. Crack in the egg, and mix to combine.
With standard whole wheat pancakes, you can use about 2 spoonfuls per pancake. Two ingredient pancakes are flourless, so the batter is quite liquidy. This means that you should make smaller pancakes, about 1 spoonful per pancake.
For each batch of pancakes, heat up 1 teaspoon of oil in a medium pan over low heat. My burner goes from 1-7, and I cooked the pancakes on setting 2. If you turn the heat up too much, the pancakes may burn, and you might not be able to flip them.
You should use 1 spoonful of batter for each pancake. This combination of 1 mashed banana and 1 egg makes 6 small pancakes. You can cook all of the pancakes in one batch, but it may be harder to flip the pancakes. If you're more patient, you should only make around 4 pancakes per batch.
Cook each batch of pancakes for about a minute. Then, flip the pancakes over to cook the other side. Cook this side for about a minute. Re-coat the pan for each batch of pancakes.
Don't expect them to taste like traditional pancakes. Due to the lack of flour, these don't have crisp edges. Two ingredient pancakes have the texture of the center of a piece of French toast and taste like, well, bananas. Leftovers keep well in the fridge for a few days.
I've had bad experiences with two ingredient pancakes in the past, so I decided to test exactly how many eggs to use per one banana.
Before making any pancakes, I labelled all of the bananas. Bananas make pretty good writing surfaces, so you can leave cute banana notes to yourself.
After making 8 different batches of two ingredient pancakes, I didn't find many substantial differences in taste, so I would suggest making whichever batch is convenient for you. Here are the main differences:
- The pancakes with 2 eggs tasted eggier and not as good.
- The pancakes made in the blender were flatter with a more uniform texture.
- The pancakes made with egg yolks tasted more custardy.
|blender||1 egg||perfectly round||brown|
|blender||2 eggs||perfectly round||brown|
|by hand||1 egg||uneven||golden brown|
|by hand||2 eggs||uneven, spread out||golden brown|
|by hand||1 white||uneven||yellow white|
|by hand||2 whites||uneven||white|
|by hand||1 yolk||round||light yellow|
|by hand||2 yolks||round||deep yellow|
Here's a comparison of all of the two ingredient pancakes side by side. Adding baking powder and vanilla makes fluffier pancakes that taste more like vanilla. Interestly, this batch was also slightly harder to flip.
Fortunately, two ingredient banana pancakes make pretty good leftovers. For a while, I enjoyed cold pancakes slathered with peanut butter for breakfast.
Two Ingredient Pancake Comparison
The most common recipe for two ingredient pancakes actually uses 1 mashed banana and 2 eggs. You get more protein, more pancakes, but also more egginess.
1 mashed banana, 2 eggs
If you use 2 eggs instead of 1, you'll have more batter, so you can make more pancakes (8 instead of 6).
The two ingredient pancakes made with two eggs are more error-prone.
- The batter is more liquidy and spreads out more in the pan.
- If you happen to have large eggs and a small banana, you might end up with banana scrambled eggs.
- It's harder to combine the eggs and bananas, and you will end up with egg streaks.
These pancakes are much less pretty and taste eggier than two ingredient pancakes made with 1 egg.
You can also make two ingredient pancakes with fractions of eggs. Normally, recipes call for only egg whites for fat free pancakes. I didn't want to waste any egg yolks, so I used those to make pancakes as well.
1 mashed banana, 1 yolk
1 mashed banana, 2 yolks
1 mashed banana, 2 whites
For lower fat pancakes, you can substitute 2 egg whites for 1 whole egg. The pancakes will taste the same, but this approach gives you 2 sad leftover egg yolks.
1 banana, 1 egg blended
Instead of mashing the banana by hand, you can use a blender. This is quite a lot of work, and it'd be more convenient to mash the banana by hand.
After making 8 batches while varying the eggs, I made a batch of two ingredient pancakes with 1 egg, 1 banana, 1/4 teaspoon of baking powder, and 1/4 teaspoon of vanilla using the blender.
As you can see, the pancakes made with baking powder do come out fluffier, but they didn't actually taste much fluffier. If you mash the banana by hand, you automatically get fluffier pancakes with less work.
If you haven't had enough pancakes by now, you should definitely try out these two ingredient pancakes. Just remember to thoroughly mash the bananas and cook the pancakes over low heat for perfect pancakes.
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